Macaroni Bechamel

Lately, I’ve been on a mission to make all sorts of Egyptian food..I’ll blame it on the pregnancy! It’s been a few months since I’ve been able to start cooking again. The smells of random foods have been a struggle the past few months. Now that I have some energy again, I’ve been experimenting in the kitchen.

I talked to so many family members and friends on how they make macaroni bechamel and I just picked the ingredients I thought I would like and went with it. The hubby said he LOVED it so I’ll consider it a success! So many of you asked me how I made the bechamel sauce so I thought I’d share with you all!

INGREDIENTS:
1 16oz box of Penna pasta
2 lbs ground beef
Olive oil
1 medium yellow onion chopped
2 cloves garlic minced
2 tbsp chopped parsley
1 tsp cinnamon
1 8oz can tomato sauce
1 beaten egg
Salt to taste
BECHAMEL SAUCE:
8 cups cold milk
6 tbsp salted butter
6 tbsp flour
Pinch of nutmeg (optional)
2 beaten eggs
salt, white pepper, black pepper to taste

DIRECTIONS:
Make the pasta according to the box and set aside.

Saute the onion and garlic until soft in a saucepan with olive oil. Add the ground beef and brown completely. If you are using 90% lean meat, don’t drain the fat (this is what I used). If you are using ground beef with fat, be sure to drain the liquid.

Add salt, and cinnamon and parsley to the beef and mix until well combined. Add in the tomato sauce and let it simmer on low for about 7-10 minutes.

Remove the beef from heat and when it is cooled, add the beaten egg and mix well.

To make the bechamel sauce:

In a deep pot, melt the butter. Once butter is melted, add the flour 1 tbsp at a time and continuously whisk until all flour is added. It will be a thick consistency.

Add the milk two cups at a time whisking continuously. Add in salt, white pepper and black pepper to taste and a pinch of nutmeg (optional). I would recommend adding a little parmesan cheese for a little more flavor. Keep whisking to avoid burning at the bottom and until the milk starts to boil over. The mixture should start to thicken. Once it is fairly thick, quickly add in the beaten eggs while whisking. Remove from heat.

To assemble:

Take half the pasta and lay it out onto a baking dish (9×13). Pour half the bechamel sauce and mix in the pasta.

Layer all the ground beef on top of the pasta. Then add the remaining pasta. Pour remaining bechamel sauce on top.

Bake in the oven at 400 degrees uncovered for 50-60 minutes or until the top is slightly golden brown. Let it cool for a few minutes.

ENJOY!

Let me know what you think in the comments! As always, if you have made this another way, please share so we can all benefit!
XOXO

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